Honey Bun Cake Recipe

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Honey Bun Cake Recipe

This Honey Bun Cake is soft, moist, and swirled with cinnamon sugar. It tastes just like the classic pastry but even better warm!

Prep Time20

Cook Time32

Cool Time1

Total Time1 52

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

1 cup brown sugar
1 teaspoon ground cinnamon
1 (15.25-ounce) package yellow cake mix
4 large eggs
1 (8-ounce) carton sour cream
½ cup butter, melted
¼ cup vegetable oil
½ cup water
1 teaspoon vanilla extract
1 teaspoon almond extract, optional

Icing

2 cups powdered sugar, sifted
¼ cup half and half, or milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch pan.
In a small bowl, mix brown sugar and cinnamon. Set aside.
In a large bowl, whisk together cake mix, eggs, sour cream, butter, vegetable oil, water and extracts until smooth.
Pour half of the batter into the prepared pan. Sprinkle the brown sugar mixture over the batter, then dollop the remaining batter on top. Using a knife, insert it half ways into the batter and swirl back and forth along the cake.
Bake for 32-35 minutes, or until lightly golden brown (a toothpick inserted in the middle should come out clean).
While cake is baking, make icing in a medium bowl by whisking together the powdered sugar, half and half and vanilla extract until smooth.
Pour the icing over the cake while warm and allow to cool before cutting and serving.

Notes

Recipe Tips.

Don't overmix; mix the batter just until the ingredients are combined to avoid a tough, dense cake.
Generously grease and flour your pan or line it with parchment paper to prevent the cake from sticking.
While not required, using room temperature eggs and sour cream can help the batter mix up smoothly.
Sprinkle chopped nuts like walnuts or pecans over the batter before baking.

Make ahead and store it at room temperature in an airtight container for 1-2 days before serving.

Store leftover honey bun cake at room temperature in an airtight container. It will stay fresh for up to 3-5 days. If you need it to last longer, you can store it in the refrigerator for up to a week.

Freeze honey bun cake by wrapping the entire cake or individual slices tightly in plastic wrap, then place it in an airtight container or a freezer-safe bag for up to 2-3 months. To thaw in the refrigerator overnight.

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